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The Weekend Coffee Intensive is designed to give particapants the knowledge, tools and practical resources they need to suceed as a coffee professional. Through a combination of practical and theory, the two day intensive will cover the details every coffee professional should know about farming, green processing, green buying, roasting, sensory assesement, science of extraction, brewing and QC.

DAY 1 SATURDAY NOVEMBER 4

Session 1 - Science of Flavour 9:00AM to 12:00PM

We start with the foundations, flavour and taste. In The Science of Flavour we will take a look at what is happening on a scientific level when we asses the flavour of Coffee. Through a series of tests and demonstrations, we will give you a better understanding how you perceive tastes, aromas and flavour.

Session 2 - Green Coffee Fundementals 1.00PM to 3:00PM

Although you might not be in a position to go to origin and buy coffee, it is helpful as a coffee professional to understand the fundamentals of Coffee growing and processing, understand the pathways to quality and the differences in regions. We will go over these topics as well as look at a few regions to as case studies to look at green coffee economics and coffee buying.

Session 3 - Roasting Demystafied 3:00pm to 5:00pm

In this session we will take a look at the key aspects of coffee roasting to demystify the process for participants. This will help you take a more active role in the exciting developments that are taking place in the world of coffee roasting.

We will first take a look at what is happening in the roasting process from a theory perspective then we will move on to a number of cuppings to reinforce the theory.

DAY 2 SUNDAY NOVEMBER 5

Session 1 - Principles of Extraction 9:00AM to 12:00PM

We will start day 2 by diving deep into the science and principles of extraction. We will begin with the theory and then move into brewing and taking measurements to bring it into practice. This session will seek to provide a deep enough understanding of the principles of the extraction process so you will be better equiped to make informed decisions when you are deciding how best to represent a particular coffee.

Session 2 - Applied Brewing 1:00PM to 4:00PM

We will finish the day by bringing it all together. We will look at how to dial in a coffee using our sensory skills and understanding of extraction principles whilst taking into account the characteristics of the green and how it was roasted. We will also look at how to optimize our setup and technique to give ourselves the best chance of making super amazing tasty espresso and filter.

Session 3- Wrap Up 4:00PM to 5:00PM

SUMMARY

Where: CRS Alexandria

When: Saturday and Sunday 4th and 5th of November 2017.

Cost: Early Bird $576 before the 21st of October otherwise $640 (plus booking fee). A discount is also available for CRS Members please email the office if you havent yet received your code.

This course is run by Sam Sgambellone, who is the founder of Coffee Kazien, a two time NSW Cup Tasting Champion and a SCAA Certified Instructor and AASCA Certified Judge. Sam is dedicated to education and development of his own staff, the broader coffee community as well as the general public.